This is really good. I want some now.
16 ounces bowtie pasta, cooked al dente
Dressing:
1 cup vegetable oil
2/3 cup bottled Teriyaki sauce
2/3 cup white wine vinegar
6 Tbs. sugar
½ tsp. salt
½ tsp. pepper
1 (10 oz.) bag spinach
1 (6 oz.) bag craisins
3 (11 oz.) cans mandarin oranges, drained
2 (8 oz.) cans sliced water chestnuts, drained
½ cup parsley, chopped
1 bunch green onions, chopped
¼ cup sesame seeds, toasted
6 oz. honey roasted peanuts
2 cups cooked chicken, cut into small pieces*
Blend dressing ingredients together in blender or food processor and mix with cooked pasta in medium bowl, marinate for two hours. Combine rest of salad ingredients in large salad bowl, add pasta and dressing and toss.
(This makes a large salad, great for large family get togethers. The Tuckett’s half this recipe for normal meals.)*Shannon didn’t add the chicken and it was a great salad.
Sunday, November 25, 2007
BREAKFAST BARS—Lynne Snyder
I really would like to give credit to whoever posted this recipe on the Internet--although I have changed it--but I can't find it. Originally they were called "Duane's Breakfast Bars." Or maybe it was Dwaine's or maybe Dwayne's. Who knows? If you know please let me know.
These bars are very satisfying without being too sweet. They keep your energy level pretty constant. I swear--not really, I try not to swear--that every day I eat these I loose weight that day.
1 cup all purpose flour
1 tsp baking soda
Mix again and add:
1 cup walnuts
1 cup dried cranberries. (or other nuts and dried fruit.)
Add:
4 ½ cups oats.
Lightly press into greased 9 x 13 pan and bake at 325° 22-28 minutes (25 minutes in my oven), until light brown on top. Cool 10 minutes, Cut into squares, let completely cool before removing from pan.
* Can use 2/3 cup butter instead of part butter and part oil. I forget to wait ten minutes before cutting. I cut right out of the oven and then let them cool and then cut again. Store them in an airtight container. If they dry out before you get them all eaten put a short glass of warm water in the container for an hour.
Notes: Today--March 4, 2004--I added a cup, minus 2 Tbs. chia seeds, blended in a coffee grinder. I also added 1/4 cup flax seeds, I should have blended them to break their shell but I don't necessarily like the taste of flax seed flour. I know some of them will go through undigested but any that get broken while eating will be fine.
These bars are very satisfying without being too sweet. They keep your energy level pretty constant. I swear--not really, I try not to swear--that every day I eat these I loose weight that day.
I took some of these to the BYU Writer's and Illustrating for Young Readers symposium one year and people wanted the recipe. The next year snacks were provided and I didn't take any but should have. The snacks were mostly candy and I'm still recovering.
1 cup corn syrup or honey (I used corn syrup--I am now using honey because we finally dealt with a 5 pound container that has been in the basement for about 30 years)
1/3 cup brown sugar
1/3 cup butter, softened *
1/3 cup oil* , if you use olive oil they will taste faintly like olive oil at the very first but then the olive oil taste goes away.
2 Tbs. nutritional yeast (optional) I usually forget to put this in
1 cup corn syrup or honey (I used corn syrup--I am now using honey because we finally dealt with a 5 pound container that has been in the basement for about 30 years)
1/3 cup brown sugar
1/3 cup butter, softened *
1/3 cup oil* , if you use olive oil they will taste faintly like olive oil at the very first but then the olive oil taste goes away.
2 Tbs. nutritional yeast (optional) I usually forget to put this in
1/4 cup flax seeds
1/4 cup sesame seeds (optional)
1/4 cup sesame seeds (optional)
1 tsp vanilla
Mix by hand and then add:
Mix by hand and then add:
1 cup all purpose flour
1 tsp baking soda
Mix again and add:
1 cup walnuts
1 cup dried cranberries. (or other nuts and dried fruit.)
Add:
4 ½ cups oats.
Lightly press into greased 9 x 13 pan and bake at 325° 22-28 minutes (25 minutes in my oven), until light brown on top. Cool 10 minutes, Cut into squares, let completely cool before removing from pan.
* Can use 2/3 cup butter instead of part butter and part oil. I forget to wait ten minutes before cutting. I cut right out of the oven and then let them cool and then cut again. Store them in an airtight container. If they dry out before you get them all eaten put a short glass of warm water in the container for an hour.
Notes: Today--March 4, 2004--I added a cup, minus 2 Tbs. chia seeds, blended in a coffee grinder. I also added 1/4 cup flax seeds, I should have blended them to break their shell but I don't necessarily like the taste of flax seed flour. I know some of them will go through undigested but any that get broken while eating will be fine.
BARBEQUE SAUCE—Sherrie Nelson--daughter-in-law to Don and Elaine Nelson
This was served at a High Priest's dinner at Don and Elaine's farm. I said I wouldn't leave until I had the recipe. They obliged because they didn't want me bedding down with the horses.
1 cup Ketchup
¼ cup vinegar
¾-1 cup brown sugar
2 Tbs. Worcestershire Sauce
1 Tbs. liquid smoke
1 Tbs. cornstarch (my addition)
1 tsp. mustard
Crushed red pepper flakes* OR a healthy pinch of cayenne (my addition)
½ tsp. onion powder (my addition)
¼ tsp. garlic powder (my addition)
Mix the cornstarch with the vinegar and stir into remaining ingredients. Simmer all ingredients until thick. Pour over meat (they used boneless pork) and simmer for at least an hour. (She simmered it for about 4 hours for the High Priest Dinner)
*This would add a little heat. I haven't tried it yet but I know it would be fabulous. AND, this tastes very much like the sauce they use at J-Dawg--a bonus for sure.
PS (Note added 1-21-09) I poured this over meatballs and it was fabulous. I served it with curly noodles. I also added a healthy pinch of cayenne and it was just right.
1 cup Ketchup
¼ cup vinegar
¾-1 cup brown sugar
2 Tbs. Worcestershire Sauce
1 Tbs. liquid smoke
1 Tbs. cornstarch (my addition)
1 tsp. mustard
Crushed red pepper flakes* OR a healthy pinch of cayenne (my addition)
½ tsp. onion powder (my addition)
¼ tsp. garlic powder (my addition)
Mix the cornstarch with the vinegar and stir into remaining ingredients. Simmer all ingredients until thick. Pour over meat (they used boneless pork) and simmer for at least an hour. (She simmered it for about 4 hours for the High Priest Dinner)
*This would add a little heat. I haven't tried it yet but I know it would be fabulous. AND, this tastes very much like the sauce they use at J-Dawg--a bonus for sure.
PS (Note added 1-21-09) I poured this over meatballs and it was fabulous. I served it with curly noodles. I also added a healthy pinch of cayenne and it was just right.
CARMEL CORN—Pat Bradfield--a friend of Lynne's
This is so good. I got the recipe from my best friend years ago.
6 quarts of popcorn minus the ones that don't pop
One or two cups of any kind of nuts you might like. I use cashews.
Boil for 5 minutes and pour over top:
2 cups brown sugar (original recipe--but I think I prefer it with white sugar, it has a more delicate flavor)
2 sticks butter
½ cup dark Karo Syrup (I use light corn syrup)
Add:
1 tsp. salt
1 tsp. baking soda.
Pour over the popcorn and nuts. Bake at 200° for one hour. Stir at least four times during baking.
6 quarts of popcorn minus the ones that don't pop
One or two cups of any kind of nuts you might like. I use cashews.
Boil for 5 minutes and pour over top:
2 cups brown sugar (original recipe--but I think I prefer it with white sugar, it has a more delicate flavor)
2 sticks butter
½ cup dark Karo Syrup (I use light corn syrup)
Add:
1 tsp. salt
1 tsp. baking soda.
Pour over the popcorn and nuts. Bake at 200° for one hour. Stir at least four times during baking.
BUTTERMILK SYRUP
This is truly a fabulous syrup, great over pancakes or french toast. It's hard to resist just spooning up and eating what's left over. A local restaurant--Magleby's Fresh--serves this syrup with their French Toast. They won't give you the recipe so here it is.
½ cup (or more for thinner syrup) buttermilk
1 cup sugar (white or brown)
1 stick butter
½ tsp. baking soda
1 tsp. vanilla or maple flavoring (I prefer vanilla, it’s so subtle and so good)
Mix buttermilk, sugar, butter and baking soda in a large pot (it foams), bring to a boil and boil one minute; add vanilla, serve.
½ cup (or more for thinner syrup) buttermilk
1 cup sugar (white or brown)
1 stick butter
½ tsp. baking soda
1 tsp. vanilla or maple flavoring (I prefer vanilla, it’s so subtle and so good)
Mix buttermilk, sugar, butter and baking soda in a large pot (it foams), bring to a boil and boil one minute; add vanilla, serve.
PUMPKIN BREAD--Lynne Snyder
I got this recipe from a friend the first year of our marriage. That would be mumble-mumble years ago. I have made several batches every fall and winter since then. It does not contain eggs so it's safe to let the kiddies taste before the bread is baked.
5 ¼ cups flour
1 Tbs. soda
2 ¼ tsp. salt
4 tsp nutmeg
2 Tbs. cinnamon
4 ½ cup sugar
1 ½ cup oil
3 cups pumpkin
1 cup water
Mix dry ingredients together, make a well in the center and add wet ingredients. Mix well. Pour into 6 mini bread loaf pans*—line the bottom with waxed paper cut to size—spray pan and paper with Pam. Bake in 350° oven for 35-45 minutes. (Mine baked 50 minutes—Oct 2007) Remove from pan and peel off wax paper.
*The mini loaf pans I am talking about here are no longer made, at least not for the public. Mine are old and are 7 1/2 inches long and almost 3 3/4 inches wide. They now make a mini-mini loaf pan--I have no idea how long to bake those. I guess the toothpick test would work.
5 ¼ cups flour
1 Tbs. soda
2 ¼ tsp. salt
4 tsp nutmeg
2 Tbs. cinnamon
4 ½ cup sugar
1 ½ cup oil
3 cups pumpkin
1 cup water
Mix dry ingredients together, make a well in the center and add wet ingredients. Mix well. Pour into 6 mini bread loaf pans*—line the bottom with waxed paper cut to size—spray pan and paper with Pam. Bake in 350° oven for 35-45 minutes. (Mine baked 50 minutes—Oct 2007) Remove from pan and peel off wax paper.
*The mini loaf pans I am talking about here are no longer made, at least not for the public. Mine are old and are 7 1/2 inches long and almost 3 3/4 inches wide. They now make a mini-mini loaf pan--I have no idea how long to bake those. I guess the toothpick test would work.
LENTIL SOUP—Lynne Snyder
We practically lived on this soup when we first went alkaline.
1¼ pound lentils, divided (¼ pound optional)
Water
1 to 2 onions, chopped or minced
1 head garlic (yes, a whole head)
1 ½ tsp. Real Salt or to taste
1 tsp. ground cumin
½ tsp. pepper (optional)
1 to 2 pounds spinach, chopped
Cold pressed olive oil
About three days before serving this soup soak ¼ pound lentils in water overnight. Drain and rinse lentils three times a day until sprouted. This is an optional idea. By using sprouted lentils you are getting live lentils (with active enzymes) with the cooked ones.
Prepare garlic: Cut off root and remove as much of the paper-thin white outer covering as possible. Cut the top off the garlic head, exposing the individual cloves of garlic (you should cut right into each clove). Cover lentils, onion and whole garlic head with water and bring to a boil. Boil until lentils are soft, about 45 minutes. Remove garlic from broth. Holding the bottom of the garlic head with a folded paper towel squeeze garlic—the cooked garlic cloves will pop out. Mash them well with a fork and return garlic puree to the pot. Add salt, cumin and pepper. At the table put chopped spinach and a handful of sprouted lentils into each individual soup bowl. Top with hot soup and some olive oil.
1¼ pound lentils, divided (¼ pound optional)
Water
1 to 2 onions, chopped or minced
1 head garlic (yes, a whole head)
1 ½ tsp. Real Salt or to taste
1 tsp. ground cumin
½ tsp. pepper (optional)
1 to 2 pounds spinach, chopped
Cold pressed olive oil
About three days before serving this soup soak ¼ pound lentils in water overnight. Drain and rinse lentils three times a day until sprouted. This is an optional idea. By using sprouted lentils you are getting live lentils (with active enzymes) with the cooked ones.
Prepare garlic: Cut off root and remove as much of the paper-thin white outer covering as possible. Cut the top off the garlic head, exposing the individual cloves of garlic (you should cut right into each clove). Cover lentils, onion and whole garlic head with water and bring to a boil. Boil until lentils are soft, about 45 minutes. Remove garlic from broth. Holding the bottom of the garlic head with a folded paper towel squeeze garlic—the cooked garlic cloves will pop out. Mash them well with a fork and return garlic puree to the pot. Add salt, cumin and pepper. At the table put chopped spinach and a handful of sprouted lentils into each individual soup bowl. Top with hot soup and some olive oil.
STIR FRY BROCCOLI--Lynne Snyder
1 Tbs. rice wine
3 Tbs. soy sauce
2 Tbs. cornstarch
3 Tbs. sesame oil
1 scant tsp. sugar
1 ½ cup water
1 Tbs. chicken broth powder
Stir fry broccoli in a little olive oil. Add a bit of water, cover and steam a few minutes until bright green.
Heat all sauce ingredients, bring to a boil, pour over hot broccoli.
3 Tbs. soy sauce
2 Tbs. cornstarch
3 Tbs. sesame oil
1 scant tsp. sugar
1 ½ cup water
1 Tbs. chicken broth powder
Stir fry broccoli in a little olive oil. Add a bit of water, cover and steam a few minutes until bright green.
Heat all sauce ingredients, bring to a boil, pour over hot broccoli.
MOM'S SWEET CHUNK PICKLES--Lynne Snyder
These pickles are beastly to make. It takes almost three weeks, four if you are absent minded and brine them for three weeks like I did this year. A mold grows on top of the water and you might be tempted to throw the whole mess over the back fence. Skim the mold off--you're going to wash the pickles good anyway. My son-in-law and one of my daughters-in-law love these pickles and what better way can I say, "I love you" than to make a case of these for Christmas for them? So I did.
Put whole small pickling cucumbers in salt water with enough pickling salt to float an egg. (When we were vegan I borrowed an egg from the Cox's and then returned it.) Cover and sink so completely emerged for two weeks. (I put a plate on top of the cucumbers and put a bottle full of water on top to hold the plate under the water.) Keep in a cool room.
After 2 weeks pour off and discard the salt water and cut cucumbers in ½ inch chunks. You will find an occasional pickle that has gone soft. Throw those away. Soak overnight in a solution of one gallon water and 1 Tbs. alum. The following day pour off solution and discard.
Four day process:
1st day
6 cups sugar
1 quart apple cider vinegar
2 sticks cinnamon
1 whole clove
Boil four minutes, pour over cucumbers.
2nd day
Pour solution off. Add 1 cup sugar. Boil and pour over cucumbers.
3rd day
Pour solution off. Add 1 cup sugar. Boil and pour over cucumbers.
4th day Pour solution off. Pack cucumbers into sterilized bottles, boil juice, pour over cucumbers, put lids and rings on and put in a steam canner for 10 minutes. Turn upside down on a paper towel and leave overnight.
Put whole small pickling cucumbers in salt water with enough pickling salt to float an egg. (When we were vegan I borrowed an egg from the Cox's and then returned it.) Cover and sink so completely emerged for two weeks. (I put a plate on top of the cucumbers and put a bottle full of water on top to hold the plate under the water.) Keep in a cool room.
After 2 weeks pour off and discard the salt water and cut cucumbers in ½ inch chunks. You will find an occasional pickle that has gone soft. Throw those away. Soak overnight in a solution of one gallon water and 1 Tbs. alum. The following day pour off solution and discard.
Four day process:
1st day
6 cups sugar
1 quart apple cider vinegar
2 sticks cinnamon
1 whole clove
Boil four minutes, pour over cucumbers.
2nd day
Pour solution off. Add 1 cup sugar. Boil and pour over cucumbers.
3rd day
Pour solution off. Add 1 cup sugar. Boil and pour over cucumbers.
4th day Pour solution off. Pack cucumbers into sterilized bottles, boil juice, pour over cucumbers, put lids and rings on and put in a steam canner for 10 minutes. Turn upside down on a paper towel and leave overnight.
SPICY EGGPLANT -- Deborah Wolf (Houston, Texas)
There is a local restaurant--China Lilly's--that has this on their menu but of course they won't give you the recipe. I described it on Chef Deb's site on Vegsource and after experimenting a bit she came up with this recipe. It's better than China Lilly's.
Coating:
2 Tbs. flour
2 Tbs. cornstarch
Sauce:
½ cup vegetable broth
1/3 cup soy sauce
¼ cup hoisin sauce
2 Tbs. red chili oil
2 Tbs. red wine vinegar
1 ½ Tbs. sesame oil
To thicken sauce:
2 Tbs. cornstarch
2 Tbs. water
Ingredients for stir fry:
2 pounds Japanese eggplant (about 5)*
5 dried chilies (buy in Chinese grocery--Chow's on University Ave.)
6 cloves garlic, minced or pressed
½ to 1 inch piece ginger, peeled and minced
1 or 2 bunches scallions, shredded or chopped
2 Tbs. oil for stir fry plus extra in spray bottle**
Vegetable oil spray, such as Pam
Hot Cooked Brown Rice
Cut eggplant into strips ½ inch thick by 1 ½ inch long. Put into a bag with coating ingredients and shake well. Spray hot wok or frying pan with Pam and add 2 Tbs. oil.*** Add eggplant, stir immediately so as much eggplant as possible will be coated with a bit of oil. Spray eggplant that was not coated with oil and stir fry for a few minutes until tender and a bit brown. Remove eggplant from pan and add remaining stir fry ingredients (you may need to add a bit of oil to the pan), stir fry for about a minute, add sauce ingredients, and cornstarch and water, stir until sauce is thickened; return eggplant to pan. Stir fry until eggplant is heated through and coated with sauce. Serve with rice.
*If using regular eggplant, peel, cut into strips, salt heavily and let sit 30 minutes. Rinse eggplant and pat it dry before proceeding with recipe.
**I keep oil in a spray bottle for use in the kitchen and it has been a valuable kitchen tool.
***The last time I made this recipe I laid all the coated eggplant on a cookie sheet and sprayed it with oil, turned it over and sprayed it again. I then fried it in my Wok with no added oil and it browned beautifully. I used far less oil this way. This recipe is absolutely fabulous; we are now addicted to this dish.
Coating:
2 Tbs. flour
2 Tbs. cornstarch
Sauce:
½ cup vegetable broth
1/3 cup soy sauce
¼ cup hoisin sauce
2 Tbs. red chili oil
2 Tbs. red wine vinegar
1 ½ Tbs. sesame oil
To thicken sauce:
2 Tbs. cornstarch
2 Tbs. water
Ingredients for stir fry:
2 pounds Japanese eggplant (about 5)*
5 dried chilies (buy in Chinese grocery--Chow's on University Ave.)
6 cloves garlic, minced or pressed
½ to 1 inch piece ginger, peeled and minced
1 or 2 bunches scallions, shredded or chopped
2 Tbs. oil for stir fry plus extra in spray bottle**
Vegetable oil spray, such as Pam
Hot Cooked Brown Rice
Cut eggplant into strips ½ inch thick by 1 ½ inch long. Put into a bag with coating ingredients and shake well. Spray hot wok or frying pan with Pam and add 2 Tbs. oil.*** Add eggplant, stir immediately so as much eggplant as possible will be coated with a bit of oil. Spray eggplant that was not coated with oil and stir fry for a few minutes until tender and a bit brown. Remove eggplant from pan and add remaining stir fry ingredients (you may need to add a bit of oil to the pan), stir fry for about a minute, add sauce ingredients, and cornstarch and water, stir until sauce is thickened; return eggplant to pan. Stir fry until eggplant is heated through and coated with sauce. Serve with rice.
*If using regular eggplant, peel, cut into strips, salt heavily and let sit 30 minutes. Rinse eggplant and pat it dry before proceeding with recipe.
**I keep oil in a spray bottle for use in the kitchen and it has been a valuable kitchen tool.
***The last time I made this recipe I laid all the coated eggplant on a cookie sheet and sprayed it with oil, turned it over and sprayed it again. I then fried it in my Wok with no added oil and it browned beautifully. I used far less oil this way. This recipe is absolutely fabulous; we are now addicted to this dish.
TEMPEH SANDWICHES--Lynne Snyder
Elizabeth used to love this.
1 (8-oz) pkg. tempeh* (I use White Wave 5 Grain)
4 Tbs. Braggs Liquid Aminos (or Soy sauce)
1 Tbs. water
1 tsp. liquid smoke
oil
French bread
Homemade margarine or Vegenaise
Mustard
Dill pickles, sliced**
Mix Braggs, water and liquid smoke. Slice tempeh into thin slices (I get about 25 per package). Dip into Braggs mixture and fry on both sides in hot oil until lightly brown. Drain on paper towels. Lightly toast French bread, butter with homemade margarine (or use Vegenaise) one side of bread and put mustard on the other. Add tempeh and pickles and serve.
*Tempeh must be cooked before eating.
**If you are sending this sandwich in a packed lunch, blot the pickles really well with paper towels so the sandwich won't get soggy
Keep some tempeh frozen for emergency dinners. Thaw in the microwave and say "guess what we are having for dinner?" Just as if you had planned it all day. It wouldn't hurt to keep a loaf of French bread in the freezer too.
1 (8-oz) pkg. tempeh* (I use White Wave 5 Grain)
4 Tbs. Braggs Liquid Aminos (or Soy sauce)
1 Tbs. water
1 tsp. liquid smoke
oil
French bread
Homemade margarine or Vegenaise
Mustard
Dill pickles, sliced**
Mix Braggs, water and liquid smoke. Slice tempeh into thin slices (I get about 25 per package). Dip into Braggs mixture and fry on both sides in hot oil until lightly brown. Drain on paper towels. Lightly toast French bread, butter with homemade margarine (or use Vegenaise) one side of bread and put mustard on the other. Add tempeh and pickles and serve.
*Tempeh must be cooked before eating.
**If you are sending this sandwich in a packed lunch, blot the pickles really well with paper towels so the sandwich won't get soggy
Keep some tempeh frozen for emergency dinners. Thaw in the microwave and say "guess what we are having for dinner?" Just as if you had planned it all day. It wouldn't hurt to keep a loaf of French bread in the freezer too.
CHEESY SPRINKLE--Lynne Snyder
This was to replace Parmesan cheese when we were vegan. I still love it. It is good sprinkled over hot, buttered French bread.
1 cup nutritional yeast
1 cup almonds, blanched
1/2 tsp. onion powder
1/4 tsp. garlic powder
3/4 tsp. salt
Put all ingredients in a food processor and pulse until almonds are in tiny chunks. (Be careful not to pulverize them into non-existent ones.) Store in container in fridge.
1 cup nutritional yeast
1 cup almonds, blanched
1/2 tsp. onion powder
1/4 tsp. garlic powder
3/4 tsp. salt
Put all ingredients in a food processor and pulse until almonds are in tiny chunks. (Be careful not to pulverize them into non-existent ones.) Store in container in fridge.
HOMEMADE MARGARINE--Lynne Snyder
When we were vegan this helped. It does not keep very long though. About a week, I think.
1/2 cup almonds, blanched
1/2 cup water
1 1/4 cup Safflower oil (divided: 1/2 cup plus 3/4 cup)
3/4 tsp. salt
2 Tbs. nutritional yeast
1 tsp. liquid imitation butter flavor (I used Schilling brand)
1 Tbs. lemon juice
Mix almonds, water and 1/2 cup oil in blender until smooth. Add salt, nutritional yeast, butter flavor and remaining oil. When well blended add lemon juice. We use this on toasted French bread and put Cheesy Sprinkle on top.
1/2 cup almonds, blanched
1/2 cup water
1 1/4 cup Safflower oil (divided: 1/2 cup plus 3/4 cup)
3/4 tsp. salt
2 Tbs. nutritional yeast
1 tsp. liquid imitation butter flavor (I used Schilling brand)
1 Tbs. lemon juice
Mix almonds, water and 1/2 cup oil in blender until smooth. Add salt, nutritional yeast, butter flavor and remaining oil. When well blended add lemon juice. We use this on toasted French bread and put Cheesy Sprinkle on top.
CHICKEN DIVAN—Hillary Smith
1 cup rice
Broccoli, cooked, chopped
1 can cream of chicken
1 cup sour cream or mayonaise
1 Tbs. lemon juice
½ tsp. curry
turkey or chicken, chopped
Cook rice and lay in the bottom of a greased pan, cover with chopped broccoli.Mix chicken soup, sour cream or mayonnaise, lemon juice, curry and turkey together pour over broccoli. Top with ½ cup shredded cheese. Bake 350 for ½ hour
Broccoli, cooked, chopped
1 can cream of chicken
1 cup sour cream or mayonaise
1 Tbs. lemon juice
½ tsp. curry
turkey or chicken, chopped
Cook rice and lay in the bottom of a greased pan, cover with chopped broccoli.Mix chicken soup, sour cream or mayonnaise, lemon juice, curry and turkey together pour over broccoli. Top with ½ cup shredded cheese. Bake 350 for ½ hour
PEANUT BUTTER PIE—Gaye Marrott--a friend of Lynne's
Gaye had this pie in Alaska and did not rest until she tracked the recipe down. It is very rich but very good.
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
¾ cup creamy peanut butter
2 tsp. vanilla extract
12 oz. Cool Whip or use whipped cream. (I use whipped cream.)
In a large bowl with an electric mixer, beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter and vanilla. Add Cool Whip. Pour into chocolate Rice Krispie Pie Crust (recipe following). Drizzle with chocolate topping (optional)
CHOCOLATE RICE KRISPIE PIE CRUST
1/2 cup semi sweet chocolate chips
1/2 cup peanut butter chips
5 Tbs. butter
2 ½ cups Rice Krispie cereal
½ cup mini semi-sweet chocolate chips or toffee chips (optional--I didn't use these)
Over very low heat, melt chocolate chips, peanut butter chips and butter over low heat. Remove from heat, stir until smooth. Gently stir in the Rice Krispie cereal until completely coated. Set aside to cool to lukewarm. Then stir in the mini chips or toffee chips if using. Press into the bottom and up the sides of a buttered 9 inch pie plate. Chill for 30 minutes to set chocolate, fill with peanut butter filling. Refrigerate until firm, about 2 hours. This is very rich and very good. A small slice is enough so you can get about 7 to 8 pieces out of each pie
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
¾ cup creamy peanut butter
2 tsp. vanilla extract
12 oz. Cool Whip or use whipped cream. (I use whipped cream.)
In a large bowl with an electric mixer, beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter and vanilla. Add Cool Whip. Pour into chocolate Rice Krispie Pie Crust (recipe following). Drizzle with chocolate topping (optional)
CHOCOLATE RICE KRISPIE PIE CRUST
1/2 cup semi sweet chocolate chips
1/2 cup peanut butter chips
5 Tbs. butter
2 ½ cups Rice Krispie cereal
½ cup mini semi-sweet chocolate chips or toffee chips (optional--I didn't use these)
Over very low heat, melt chocolate chips, peanut butter chips and butter over low heat. Remove from heat, stir until smooth. Gently stir in the Rice Krispie cereal until completely coated. Set aside to cool to lukewarm. Then stir in the mini chips or toffee chips if using. Press into the bottom and up the sides of a buttered 9 inch pie plate. Chill for 30 minutes to set chocolate, fill with peanut butter filling. Refrigerate until firm, about 2 hours. This is very rich and very good. A small slice is enough so you can get about 7 to 8 pieces out of each pie
BARBEQUED MEATBALLS -- Betty Helquist--a friend of Lynne's
Betty brought these to a Christmas Enrichment pot luck. I told her she needed to bring them every single year.
I purchase a large bag of frozen meatballs from Costco -- and use as many as I want at a time. For the recipe below I barbeque about 30-40 meatballs.
Sauce: Heat together:
1 cup ketchup
1/2 cup chopped onion
1/2 cup apple cider vinegar
1 cup brown sugar
2 Tb. Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp garlic salt
1/4 tsp pepper
1 1/2 Tb. flour
1 cup water
Pour over meatballs and cook in crockpot for several hours -- (I doubled the recipe and cooked 60 meatballs 6 hours on low)
I purchase a large bag of frozen meatballs from Costco -- and use as many as I want at a time. For the recipe below I barbeque about 30-40 meatballs.
Sauce: Heat together:
1 cup ketchup
1/2 cup chopped onion
1/2 cup apple cider vinegar
1 cup brown sugar
2 Tb. Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp garlic salt
1/4 tsp pepper
1 1/2 Tb. flour
1 cup water
Pour over meatballs and cook in crockpot for several hours -- (I doubled the recipe and cooked 60 meatballs 6 hours on low)
STUFFED MUSHROOMS—Lynne Snyder
This is a family favorite. A bit of work but worth it.
35 large mushrooms (enough to fit in the bottom of a 9x13 pan
1 onion, chopped or minced
2-3 cloves garlic, pressed
olive oil
½ of an 8 oz. pkg cream cheese
¼ to ½ cup pine nuts
1-2 cups dry bread crumbs (I use the Italian kind)
salt, if needed
Stem and chop mushroom stems. Sauté chopped stems, onion and garlic in olive oil (or steam in water). After a few minutes add chopped mushroom stems, and sauté a few minutes longer. Stir in cream cheese and pine nuts and mix well. Add bread crumbs and salt (if needed) to taste.
Stuff mushrooms caps (they will be heaping--press tight with a spoon). Bake at 350 degrees until hot, about 20 minutes.Note: Add the dry bread crumbs to the sautéed mixture when it still has quite a bit of moisture in it.
35 large mushrooms (enough to fit in the bottom of a 9x13 pan
1 onion, chopped or minced
2-3 cloves garlic, pressed
olive oil
½ of an 8 oz. pkg cream cheese
¼ to ½ cup pine nuts
1-2 cups dry bread crumbs (I use the Italian kind)
salt, if needed
Stem and chop mushroom stems. Sauté chopped stems, onion and garlic in olive oil (or steam in water). After a few minutes add chopped mushroom stems, and sauté a few minutes longer. Stir in cream cheese and pine nuts and mix well. Add bread crumbs and salt (if needed) to taste.
Stuff mushrooms caps (they will be heaping--press tight with a spoon). Bake at 350 degrees until hot, about 20 minutes.Note: Add the dry bread crumbs to the sautéed mixture when it still has quite a bit of moisture in it.
MIXED NUT BARS—Helen Cox--a friend of Lynne's
Helen brought these to a Christmas Enrichment. They are fabulous.
1½ cups flour
¾ cups packed brown sugar
¼ tsp. salt
½ cup plus 2 Tbs. cold butter, divided
1 can (11½ ounce) mixed nuts
1 cup butterscotch chips
½ cup light corn syrup
Combine flour, sugar and salt. Cut in ½ cup butter until mixture resembles coarse crumbs. Press into a greased 9x13 pan. Bake at 350° for 10 minutes.
Sprinkle with nuts. In a saucepan, melt butterscotch chips over low heat. Add corn syrup and remaining butter; mix well. Pour over nuts. Bake 10 minutes. Yield 3½ dozen
1½ cups flour
¾ cups packed brown sugar
¼ tsp. salt
½ cup plus 2 Tbs. cold butter, divided
1 can (11½ ounce) mixed nuts
1 cup butterscotch chips
½ cup light corn syrup
Combine flour, sugar and salt. Cut in ½ cup butter until mixture resembles coarse crumbs. Press into a greased 9x13 pan. Bake at 350° for 10 minutes.
Sprinkle with nuts. In a saucepan, melt butterscotch chips over low heat. Add corn syrup and remaining butter; mix well. Pour over nuts. Bake 10 minutes. Yield 3½ dozen
BREAKFAST CASSEROLE or EGG SOUFFLÉ—Betty Helquist--a friend of Lynne's
This is a wonderful Christmas breakfast. Very rich but very good.
8 slices bread, cubed
2 cups grated cheese
1 lb. Sausage, either bulk sausage or links, cut up or bacon, chopped. Cooked.
Layer in 9x13 inch baking dish in order given. Mix the following and spoon over:
4 eggs, beaten
2¼ cups milk
¾ tsp. prepared mustard
Heat together and spoon over the top:
1 can cream of mushroom soup
½ can milk
Cover and refrigerate overnight or several hours. In the morning bake for 1 ½ hours at 275° (glass pan).or 300° metal pan. Serve immediately. Cover with foil if it has to wait to be served.
Serves 12-14.
8 slices bread, cubed
2 cups grated cheese
1 lb. Sausage, either bulk sausage or links, cut up or bacon, chopped. Cooked.
Layer in 9x13 inch baking dish in order given. Mix the following and spoon over:
4 eggs, beaten
2¼ cups milk
¾ tsp. prepared mustard
Heat together and spoon over the top:
1 can cream of mushroom soup
½ can milk
Cover and refrigerate overnight or several hours. In the morning bake for 1 ½ hours at 275° (glass pan).or 300° metal pan. Serve immediately. Cover with foil if it has to wait to be served.
Serves 12-14.
ORANGE CRAISIN ROLLS—Gaye Marrott--a friend of Lynne's
Gaye makes these for her very spoiled husband.
Dough:
1 1/8 cup orange juice
1 large egg
1 tsp. salt
3 cups flour
2 Tbs. butter
1 Tbs. sugar
1 tsp. dried orange peel
1 pkg. yeast
Filling:
1 TBs. butter, melted
¼ cup sugar
1-2 tsp. dried orange peel or freshly grated
½ cup dried cranberries
¼ cup finely chopped almonds
Glaze:
½ cup powdered sugar
½ tsp. orange peel
1-2 Tbs. frozen orange juice concentrate
In bread maker place dough ingredients in order given. Run on dough cycle. Remove dough from the machine upon completion of the dough cycle and roll into a rectangle on a floured work surface. Add only enough flour to prevent sticking. Brush dough with melted butter. Mix sugar and orange peel together and spread evenly over dough. Sprinkle with dried cranberries and nuts. Roll dough jelly-roll fashion, beginning on the wide side. Cut into 12 eual slices and place in 9x13 in grease d pan. Cover and let rise in a warm, draft-free location for 30 to 45 minutes.
Bake in preheated 350° oven for 20 to 30 minutes or until golden brown.
Mix glaze ingredients and drizzle on warm rolls.
Dough:
1 1/8 cup orange juice
1 large egg
1 tsp. salt
3 cups flour
2 Tbs. butter
1 Tbs. sugar
1 tsp. dried orange peel
1 pkg. yeast
Filling:
1 TBs. butter, melted
¼ cup sugar
1-2 tsp. dried orange peel or freshly grated
½ cup dried cranberries
¼ cup finely chopped almonds
Glaze:
½ cup powdered sugar
½ tsp. orange peel
1-2 Tbs. frozen orange juice concentrate
In bread maker place dough ingredients in order given. Run on dough cycle. Remove dough from the machine upon completion of the dough cycle and roll into a rectangle on a floured work surface. Add only enough flour to prevent sticking. Brush dough with melted butter. Mix sugar and orange peel together and spread evenly over dough. Sprinkle with dried cranberries and nuts. Roll dough jelly-roll fashion, beginning on the wide side. Cut into 12 eual slices and place in 9x13 in grease d pan. Cover and let rise in a warm, draft-free location for 30 to 45 minutes.
Bake in preheated 350° oven for 20 to 30 minutes or until golden brown.
Mix glaze ingredients and drizzle on warm rolls.
SAUSAGE-FILLED CREPES—Gaye Marrott--a friend of Lynne's
Another recipe Gaye makes for her hubby on special occasions. A bit of work but worth it.
3 eggs, beaten
1 cup milk
1 Tbs. cooking oil
1 cup flour
½ tsp salt
Combine eggs, milk and oil. Add flour and salt; beat smooth. Pour 2 Tbs. batter into greased skillet; tilt. Cook on one side; invert onto toweling. Repeat to make 16.
Place 2 Tbs. sausage filling down center of each crepe; roll up. Place in 11¾ x 7½ inch baking dish. Cover chill, bake covered in 375° oven for 40 minutes.
Mix sour cream with melted butter. Spoon over crepes. Bake uncovered 5 minutes.
Sausage filling:
Cook 1 lb. Bulk sausage and ¼ cup chopped onions.
Drain. Add:
½ cup shredded cheese
1 (3 oz.) pkg cream cheese
1/8 tsp. marjoram.
Serves 7-8
3 eggs, beaten
1 cup milk
1 Tbs. cooking oil
1 cup flour
½ tsp salt
Combine eggs, milk and oil. Add flour and salt; beat smooth. Pour 2 Tbs. batter into greased skillet; tilt. Cook on one side; invert onto toweling. Repeat to make 16.
Place 2 Tbs. sausage filling down center of each crepe; roll up. Place in 11¾ x 7½ inch baking dish. Cover chill, bake covered in 375° oven for 40 minutes.
Mix sour cream with melted butter. Spoon over crepes. Bake uncovered 5 minutes.
Sausage filling:
Cook 1 lb. Bulk sausage and ¼ cup chopped onions.
Drain. Add:
½ cup shredded cheese
1 (3 oz.) pkg cream cheese
1/8 tsp. marjoram.
Serves 7-8
CREAMY FUDGE—Maxine Hansen--a friend of Lynne's
Maxine brought this fudge to last year's Christmas Enrichment. It is divine. I made some and gave it to the kids for Christmas. Taylor occasionally asks for a refill.
1 ½ cups sugar
½ cup butter
1 (5 oz.) can evaporated milk (2/3 cup)
1 ½ cup Jet-Puffed Marshmallow crème
3 cups semisweet chocolate chips
½ tsp. vanilla
2 cups walnuts, coarsely chopped
lightly butter a foil-lined 9x9x2 inch pan.
Heat sugar, butter, milk and marshmallow crème in a 3 quart saucepan over medium heat until mixture boils. Stir constantly. Boil 5 minutes. Add chocolate chips and vanilla and stir until chips are melted. Add walnuts and spread into pan. Refrigerate.
1 ½ cups sugar
½ cup butter
1 (5 oz.) can evaporated milk (2/3 cup)
1 ½ cup Jet-Puffed Marshmallow crème
3 cups semisweet chocolate chips
½ tsp. vanilla
2 cups walnuts, coarsely chopped
lightly butter a foil-lined 9x9x2 inch pan.
Heat sugar, butter, milk and marshmallow crème in a 3 quart saucepan over medium heat until mixture boils. Stir constantly. Boil 5 minutes. Add chocolate chips and vanilla and stir until chips are melted. Add walnuts and spread into pan. Refrigerate.
JODIE'S SWEET POTATO CASSEROLE
3 C. cooked, mashed, dark orange sweet potatoes
(about 2 lg. or 3 med. potatoes)
1 C. Sugar
½ C. Butter
2 Eggs beaten
1 tsp. Vanilla
1/3 C. Milk
Method:
Peel, slice and boil potatoes for 20-25 min. Mix other ingredients in a bowl. Drain potatoes, add to mixture, beat with mixer on high until smooth. Pour into lightly buttered 9X13" dish. Top with:
Topping
1 C. Brown sugar
1/2 C. Flour
1/2 C. Butter softened
1 C. chopped Pecans
Cut brown sugar, butter and flour together until crumbly. Add pecans, sprinkle on top of potatoes mixture . Bake at 350 for 30 min.
(about 2 lg. or 3 med. potatoes)
1 C. Sugar
½ C. Butter
2 Eggs beaten
1 tsp. Vanilla
1/3 C. Milk
Method:
Peel, slice and boil potatoes for 20-25 min. Mix other ingredients in a bowl. Drain potatoes, add to mixture, beat with mixer on high until smooth. Pour into lightly buttered 9X13" dish. Top with:
Topping
1 C. Brown sugar
1/2 C. Flour
1/2 C. Butter softened
1 C. chopped Pecans
Cut brown sugar, butter and flour together until crumbly. Add pecans, sprinkle on top of potatoes mixture . Bake at 350 for 30 min.
V-16 Juice—Phil Snyder
Phil makes this or a variation often. It is really good.
2 tomatoes
1 celery stalk
1 kale leaf
1 red Swiss chard leaf
1 handful spinach
¼- ½ handful parsley
¼ lemon
1 carrot
¾ tsp. sea salt
1 Tbs. Nama Shoyu (or soy sauce)
1 Tbs. Olive oil
2 green onions
4 inches cucumber
1 garlic clove
1 cup water
8 ice cubes
2 tsp. maple syrup
cayenne pepper to taste
Blend well.
2 tomatoes
1 celery stalk
1 kale leaf
1 red Swiss chard leaf
1 handful spinach
¼- ½ handful parsley
¼ lemon
1 carrot
¾ tsp. sea salt
1 Tbs. Nama Shoyu (or soy sauce)
1 Tbs. Olive oil
2 green onions
4 inches cucumber
1 garlic clove
1 cup water
8 ice cubes
2 tsp. maple syrup
cayenne pepper to taste
Blend well.
OATMEAL COCONUT COOKIES—Anne Judd--a friend of Lynne's
These are so good, they look and taste like they came from a fine bakery.
1 ½ cups butter
1 ½ cups sugar
1 ½ cps brown sugar
3 eggs
1 Tbs. vanilla
4 1/4 cups flour
1 ½ tsp. baking powder
1 ½ baking soda
1 ½ tsp. salt
3 cups coconut
2 cups oatmeal
Cream together the butter, sugars and vanilla. Then add in the dry ingredients, mix well. It will be a stiff dough. Scoop out spoonfuls onto an un-greased cookie sheet. Press down lightly on each cookie. Place in a 375° oven and bake for 11 minutes. Can add chocolate chips if desired.
1 ½ cups butter
1 ½ cups sugar
1 ½ cps brown sugar
3 eggs
1 Tbs. vanilla
4 1/4 cups flour
1 ½ tsp. baking powder
1 ½ baking soda
1 ½ tsp. salt
3 cups coconut
2 cups oatmeal
Cream together the butter, sugars and vanilla. Then add in the dry ingredients, mix well. It will be a stiff dough. Scoop out spoonfuls onto an un-greased cookie sheet. Press down lightly on each cookie. Place in a 375° oven and bake for 11 minutes. Can add chocolate chips if desired.
PEANUT BUTTER COOKIES WITH A KISS ON TOP—Julie McKay--a friend of Lynne's
We had a cookie demonstration for a mini class and everyone brought their favorite cookies to share. Julie's cookies were one of my favorites!
1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 cup smooth peanut butter
1 tsp. salt
2 tsp. baking soda
2 tsp. vanilla
4 tsp. milk
3 ¼ cup flour
Cream butter, both sugars and eggs. Add remaining ingredients. Roll into balls (I use a small cookie scoop)
Press down slightly with a fork, sprinkle sugar on top. Bake in 325° to 350° oven (I bake at 325°) for 5 to 6 minutes. Sprinkle again with sugar—press a Hershey’s Kiss (unwrapped, of course) immediately into the center of each warm cookie.
1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 cup smooth peanut butter
1 tsp. salt
2 tsp. baking soda
2 tsp. vanilla
4 tsp. milk
3 ¼ cup flour
Cream butter, both sugars and eggs. Add remaining ingredients. Roll into balls (I use a small cookie scoop)
Press down slightly with a fork, sprinkle sugar on top. Bake in 325° to 350° oven (I bake at 325°) for 5 to 6 minutes. Sprinkle again with sugar—press a Hershey’s Kiss (unwrapped, of course) immediately into the center of each warm cookie.
KNOR SPINACH DIP—off the Knor Vegetable soup package
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Best Foods Mayonnaise
1 cup Knorr Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 Green onions, chopped (optional)
Combine all ingredients and chill about 2 hours. Cut the top of a loaf of French bread; tear insides out, leaving an intact crust. Fill bread with dip and serve with torn bread as “dippers.”
1 container (16 oz.) sour cream
1 cup Best Foods Mayonnaise
1 cup Knorr Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 Green onions, chopped (optional)
Combine all ingredients and chill about 2 hours. Cut the top of a loaf of French bread; tear insides out, leaving an intact crust. Fill bread with dip and serve with torn bread as “dippers.”
ARTICHOKE DIP—Lynne Snyder—originally from JoAnne Young
This is really good! We serve it at Thanksgiving and Christmas and sometimes Easter.
1 cup mayonnaise (or less, see note at bottom)
1 cup Parmesan cheese (just the dry sit-on-the-shelve kind)
8 ounces cream cheese
5 pressed garlic cloves
1 can and a half artichoke hearts, Reese (or use marinated artichoke hearts, see note), chopped
Put in quiche dish at 350 for 20 minutes to one half hour. Scoop up with thin slices of baguette.
Note: I used marinated artichoke hearts because I buy those humongous jars at Costco (to make a couple of pasta recipes) so I cut the mayo down to 3/4 cup because the artichoke hearts have oil on them.
1 cup mayonnaise (or less, see note at bottom)
1 cup Parmesan cheese (just the dry sit-on-the-shelve kind)
8 ounces cream cheese
5 pressed garlic cloves
1 can and a half artichoke hearts, Reese (or use marinated artichoke hearts, see note), chopped
Put in quiche dish at 350 for 20 minutes to one half hour. Scoop up with thin slices of baguette.
Note: I used marinated artichoke hearts because I buy those humongous jars at Costco (to make a couple of pasta recipes) so I cut the mayo down to 3/4 cup because the artichoke hearts have oil on them.
THICK WATER--used to replace some of the oil in salad dressing recipes--Lynne Snyder
1¾ cup water
2 Tbs. arrowroot powder OR cornstarch.
Put 1¼ cup water in small saucepan; bring to a boil. Dissolve arrowroot powder or cornstarch in remaining ½ cup water and stir into boiling water. Stir vigorously for 15 to 30 seconds. Cool thick water before using.
2 Tbs. arrowroot powder OR cornstarch.
Put 1¼ cup water in small saucepan; bring to a boil. Dissolve arrowroot powder or cornstarch in remaining ½ cup water and stir into boiling water. Stir vigorously for 15 to 30 seconds. Cool thick water before using.
POPPY SEED SALAD DRESSING Lynne Snyder—Originally from Lael Ruffneer
Trent and Taylor always requested this dressing for their birthday dinners. It's a favorite at pot lucks.
½ cup extra virgin olive oil
½ cup cold pressed safflower oil (can use all olive oil if desired)
½ cup raw apple cider vinegar
½ cup sugar
1 Tbs. poppy seeds
1 tsp. Real Salt
½ tsp. dry mustard
Mix together the oils, vinegar, sugar, salt and mustard in the blender. Add poppy seeds and pulse to blend.
1 head lettuce, chopped
1 (10-oz.) pkg. spinach, chopped
1 red onion, sliced thin
½ pound to ¾ pound mushrooms, sliced
Wash lettuce and spinach well and spin with a salad spinner. Put into a large bowl. One half hour before serving add the sliced mushrooms and onions to the salad dressing mixture, above. Just before serving pour the salad dressing, mushrooms and onion over the chopped lettuce and spinach. Very impressive.
If you want a lower fat version substitute “thick water” for some of the oil
Note: The original recipe called for adding some crisp cooked bacon cut into small pieces, added just before serving, also about ½ cup cottage cheese.
½ cup extra virgin olive oil
½ cup cold pressed safflower oil (can use all olive oil if desired)
½ cup raw apple cider vinegar
½ cup sugar
1 Tbs. poppy seeds
1 tsp. Real Salt
½ tsp. dry mustard
Mix together the oils, vinegar, sugar, salt and mustard in the blender. Add poppy seeds and pulse to blend.
1 head lettuce, chopped
1 (10-oz.) pkg. spinach, chopped
1 red onion, sliced thin
½ pound to ¾ pound mushrooms, sliced
Wash lettuce and spinach well and spin with a salad spinner. Put into a large bowl. One half hour before serving add the sliced mushrooms and onions to the salad dressing mixture, above. Just before serving pour the salad dressing, mushrooms and onion over the chopped lettuce and spinach. Very impressive.
If you want a lower fat version substitute “thick water” for some of the oil
Note: The original recipe called for adding some crisp cooked bacon cut into small pieces, added just before serving, also about ½ cup cottage cheese.
CATALINA SALAD DRESSING--Lynne Snyder
December 22, 2007--tonight, after loosing the recipe halfway through, I used 1/2 cup sugar and then added liquid stevia to taste. Not bad, in fact it tasted pretty much the same. Maybe I could cut the sugar even more. The original recipe used one full cup of sugar! Liquid candy.
I also used one cup thick water and 3 Tbs. oil. It tasted fine.
Phil loves this salad dressing. I sometimes use it plus ranch dressing on a salad and it's a tasty combination.
1 cup Ketchup
3/4 cup sugar
3/4 to 1 cup vinegar
3/4 cup oil
1 ½ tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. salt
Mix well, can use blender if desired.
I also used one cup thick water and 3 Tbs. oil. It tasted fine.
Phil loves this salad dressing. I sometimes use it plus ranch dressing on a salad and it's a tasty combination.
1 cup Ketchup
3/4 cup sugar
3/4 to 1 cup vinegar
3/4 cup oil
1 ½ tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. salt
Mix well, can use blender if desired.
CHERRY CREAM CHEESE PIE—Lynne Snyder
This pie has been the Snyder Family favorite pie since our second year of marriage. The kids used to request this for birthday dinners instead of cake.
This piece is Kraut's, from his daughter, Butterfly's birthday dinner. He likes lots of cherries but some of my children only like the sauce. This slice is actually pretty big, a small piece is enough as it's so rich.
1 can sweetened condensed milk
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1/3 cup lemon juice
1 graham cracker crust
Put sweetened condensed milk, cream cheese and vanilla in blender and blend until incorporated. With blender running add lemon juice. Pour into graham cracker crust. Refrigerate.
Top with chilled cherry pie filling or serve pie filling on the side and let people top their own piece of pie.
I have also sauteed apples with butter and sugar and topped pie with this filling.
1 can sweetened condensed milk
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1/3 cup lemon juice
1 graham cracker crust
Put sweetened condensed milk, cream cheese and vanilla in blender and blend until incorporated. With blender running add lemon juice. Pour into graham cracker crust. Refrigerate.
Top with chilled cherry pie filling or serve pie filling on the side and let people top their own piece of pie.
I have also sauteed apples with butter and sugar and topped pie with this filling.
FRITO LAY BEAN DIP—Taylor Snyder
Taylor says this tastes like the real thing.
1 (15 ounce) can pinto beans, drained
5 bottled jalapeno slices (nacho slices)
1 tablespoon juice from bottled jalapeno slices
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Combine drained pinto beans with the other ingredients in a food processor. Puree on high speed until smooth. Cover and chill for at least an hour before serving.
1 (15 ounce) can pinto beans, drained
5 bottled jalapeno slices (nacho slices)
1 tablespoon juice from bottled jalapeno slices
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Combine drained pinto beans with the other ingredients in a food processor. Puree on high speed until smooth. Cover and chill for at least an hour before serving.
CINDY CROOKSTON’S FABULOUS SPAGHETTI SAUCE--Cindy Crookston, a friend of Lynne's
This is a totally fabulous spaghetti. It is one of the few meals that I will eat leaftovers of.
1 ½ pound hamburger or ground turkey
1 large onion, chopped
1/3 to ½ green bell pepper, chopped
mushrooms, chopped (optional) I use one or two cans, drained
1 garlic clove, chopped
2 (15 oz) cans tomato sauce
1-2 (15 oz.) cans tomato paste
1 (29 oz.) can diced tomatoes
2 Tbs.. sugar (optional—Cindy uses it)
1 tsp. salt
½ tsp. Basil
½ tsp. instant onion
¼ tsp. marjoram
¼ tsp. thyme
¼ tsp. garlic powder
¼ tsp. pepper
1/8 - ½ tsp cayenne pepper
1/8 tsp oregano
Sauté ground meat with onions, pepper and mushrooms. Add remaining ingredients and simmer several hours. Cindy uses the crock pot and so do I.
1 ½ pound hamburger or ground turkey
1 large onion, chopped
1/3 to ½ green bell pepper, chopped
mushrooms, chopped (optional) I use one or two cans, drained
1 garlic clove, chopped
2 (15 oz) cans tomato sauce
1-2 (15 oz.) cans tomato paste
1 (29 oz.) can diced tomatoes
2 Tbs.. sugar (optional—Cindy uses it)
1 tsp. salt
½ tsp. Basil
½ tsp. instant onion
¼ tsp. marjoram
¼ tsp. thyme
¼ tsp. garlic powder
¼ tsp. pepper
1/8 - ½ tsp cayenne pepper
1/8 tsp oregano
Sauté ground meat with onions, pepper and mushrooms. Add remaining ingredients and simmer several hours. Cindy uses the crock pot and so do I.
GOLDEN-CRUSTED MUSHROOM-ASPARAGUS LASAGNA –Lynne Snyder
This is wonderful! The first time I made it Phil ate five pieces. He paid with a hurting stomach but the next time I made it he ate five pieces. You'd think he'd learn.
9 lasagna noodles
2 pounds asparagus, cut into 2-inch pieces
1- 1 ½ pound mushrooms, sliced
1 Tbs. olive or vegetable oil
½ tsp. lemon pepper seasoning salt
3 Tbs. butter or margarine
¼ cup flour
1 can (14 ounces) chicken broth
½ cup milk
1/2 teaspoon dried marjoram leaves
½ cup roasted red bell peppers, from 7-ounce jar, drained and chopped
¾ cup shredded parmesan
2 cups mozzarella cheese
½ cup whipping
Heat oven to 350ºF. Grease 13x9 inch pan.. Cook and drain noodles. Heat 5 cups water to boiling in 3-quart saucepan. Boil asparagus 3 to 4 minutes or until crisp-tender; drain. Place asparagus in bowl. Toss with oil and lemon pepper seasoning salt.
Melt butter in 2-quart saucepan over medium heat. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth, milk and marjoram. Heat to boiling, stirring constantly. Stir in 1/4 cup of the bell peppers and 1/2 cup of the Parmesan cheese. Cook about 2 minutes or until hot.
Spread about 1/2 cup of the white sauce in baking dish. Top with 3 noodles, half of white sauce, half mushrooms, half asparagus and 1 cup mozzarella cheese, top with three noodles, remaining sauce, mushrooms and asparagus and 1 cup mozzarella cheese. . Top with remaining 3 noodles.
Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff peaks form. Spread over top of lasagna.
Sprinkle with remaining 1/4 cup bell peppers and 1/4 cup Parmesan cheese. Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown.
9 lasagna noodles
2 pounds asparagus, cut into 2-inch pieces
1- 1 ½ pound mushrooms, sliced
1 Tbs. olive or vegetable oil
½ tsp. lemon pepper seasoning salt
3 Tbs. butter or margarine
¼ cup flour
1 can (14 ounces) chicken broth
½ cup milk
1/2 teaspoon dried marjoram leaves
½ cup roasted red bell peppers, from 7-ounce jar, drained and chopped
¾ cup shredded parmesan
2 cups mozzarella cheese
½ cup whipping
Heat oven to 350ºF. Grease 13x9 inch pan.. Cook and drain noodles. Heat 5 cups water to boiling in 3-quart saucepan. Boil asparagus 3 to 4 minutes or until crisp-tender; drain. Place asparagus in bowl. Toss with oil and lemon pepper seasoning salt.
Melt butter in 2-quart saucepan over medium heat. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth, milk and marjoram. Heat to boiling, stirring constantly. Stir in 1/4 cup of the bell peppers and 1/2 cup of the Parmesan cheese. Cook about 2 minutes or until hot.
Spread about 1/2 cup of the white sauce in baking dish. Top with 3 noodles, half of white sauce, half mushrooms, half asparagus and 1 cup mozzarella cheese, top with three noodles, remaining sauce, mushrooms and asparagus and 1 cup mozzarella cheese. . Top with remaining 3 noodles.
Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff peaks form. Spread over top of lasagna.
Sprinkle with remaining 1/4 cup bell peppers and 1/4 cup Parmesan cheese. Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown.
ACINI DE PEPE SALAD--Lynne Snyder
I refuse to call this Frog Eye Salad. But, then again, I do make Toad in the Hole so wonder if it's just toads that are okay to eat.
1/2 cup sugar
1 Tbs. all-purpose flour
1/4 teaspoon salt
1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces)Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) Cool whip, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)
In medium saucepan, stir together sugar, flour and salt.
Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
Add crushed pineapple and chunks, oranges, 2 cups Cool Whip, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining Cool Whip; garnish with cherries, if desired.
12 servings.
1/2 cup sugar
1 Tbs. all-purpose flour
1/4 teaspoon salt
1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces)Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) Cool whip, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)
In medium saucepan, stir together sugar, flour and salt.
Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
Add crushed pineapple and chunks, oranges, 2 cups Cool Whip, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining Cool Whip; garnish with cherries, if desired.
12 servings.
YOGURT—Lynne Snyder
When the kids were little I made this every spring. The first gallon was gone in two days. The second in three or four. The third took a week and then I didn't make it until next spring. We always ate it over fresh strawberries with a sprinkle of brown sugar on top. We call it French yogurt.
1 gallon whole milk
2 cups sugar
1 to 1½ Tbs. vanilla extract
½ cup good quality plain yogurt with active yogurt cultures—you can use fruit yogurt but your batch will have a faint taste of the fruit. We are currently using Mountain High plain yogurt (Spring of 2007).
Bring milk and sugar to a boil, stirring occasionally and constantly toward the end. Use a heat resistant spatula—you don’t want plastic in your yogurt--or use a flat bottomed wooden spoon. (Edited April 2010--this year I only got the temp up to 180 degrees because I forgot I had this recipe here and I googled making homemade yogurt and two recipes said 180 degrees. If I did it again I would probably bring it to a boil, just to make sure all the bad bacteria is killed)
Cool milk to 110 degrees. THIS TAKES A LONG TIME--several hours. I cover the pot because I don't want any stray yeasts, bacteria in my yogurt. Note (edited May 13th, 2010): Lately I have been putting the pot in a sink full of cold water and it cools to the proper temperature in less than a half hour.
Remove 1 cup and wisk it in a bowl with the ½ cup yogurt to make a slurry. Stir the slurry into the warm milk and add vanilla.
Put milk in something to keep it at 110 degrees. I use our dehydrator and put the milk into glass jars, Rubbermaid containers, etc.
In 3-6 hours remove yogurt—it should be set—and refrigerate. You can use this to start a new batch but with each homemade batch the yogurt will not set up as firm, I don’t know why. (Edited May 13, 2010) lately I have been letting it sit longer, tonight I may even let it go all night. We'll see how it does. I'm hoping it will be more firm.
For yogurt made with powdered milk: mix according to package directions but add about a fourth—or more—extra dry milk. This will make your yogurt thicker. Bring the milk to a boil or at least to 180 degrees. This kills off any competing bacteria.
There are lots of ways to keep the yogurt at this temperature. I used to wrap a heating pan in a towel, wrap that around my gallon glass jar of warm milk and starter and then wrap the whole thing with more towels. You can also put the yogurt-milk in glass jars, in a picnic cooler and add warm water at 110 degrees. Close the cooler, check the temp of the water in an hour and remove some and add hot water if it’s too cool.
Don’t disturb the yogurt until it is set. The small six-pack coolers would be great for smaller batches. Good luck.
1 gallon whole milk
2 cups sugar
1 to 1½ Tbs. vanilla extract
½ cup good quality plain yogurt with active yogurt cultures—you can use fruit yogurt but your batch will have a faint taste of the fruit. We are currently using Mountain High plain yogurt (Spring of 2007).
Bring milk and sugar to a boil, stirring occasionally and constantly toward the end. Use a heat resistant spatula—you don’t want plastic in your yogurt--or use a flat bottomed wooden spoon. (Edited April 2010--this year I only got the temp up to 180 degrees because I forgot I had this recipe here and I googled making homemade yogurt and two recipes said 180 degrees. If I did it again I would probably bring it to a boil, just to make sure all the bad bacteria is killed)Cool milk to 110 degrees. THIS TAKES A LONG TIME--several hours. I cover the pot because I don't want any stray yeasts, bacteria in my yogurt. Note (edited May 13th, 2010): Lately I have been putting the pot in a sink full of cold water and it cools to the proper temperature in less than a half hour.Remove 1 cup and wisk it in a bowl with the ½ cup yogurt to make a slurry. Stir the slurry into the warm milk and add vanilla.Put milk in something to keep it at 110 degrees. I use our dehydrator and put the milk into glass jars, Rubbermaid containers, etc.
In 3-6 hours remove yogurt—it should be set—and refrigerate. You can use this to start a new batch but with each homemade batch the yogurt will not set up as firm, I don’t know why. (Edited May 13, 2010) lately I have been letting it sit longer, tonight I may even let it go all night. We'll see how it does. I'm hoping it will be more firm.For yogurt made with powdered milk: mix according to package directions but add about a fourth—or more—extra dry milk. This will make your yogurt thicker. Bring the milk to a boil or at least to 180 degrees. This kills off any competing bacteria.
There are lots of ways to keep the yogurt at this temperature. I used to wrap a heating pan in a towel, wrap that around my gallon glass jar of warm milk and starter and then wrap the whole thing with more towels. You can also put the yogurt-milk in glass jars, in a picnic cooler and add warm water at 110 degrees. Close the cooler, check the temp of the water in an hour and remove some and add hot water if it’s too cool.
Don’t disturb the yogurt until it is set. The small six-pack coolers would be great for smaller batches. Good luck.
ORZO–Pam Warren--a friend of Lynne's
Pam brought some of this to us. It is very tasty. I wish I had some right now.
1/2 box Orzo cooked according to package directions.
1/4 c olive oil
1/4 pkg frozen chopped spinach
1/4 red bell pepper, chopped
1 to 2 cloves garlic, minced
salt and freshly ground black pepper to taste
While Orzo is cooking, saute spinach, bell pepper, and garlic in olive oil. Drain Orzo and add spinach mixture. Serve hot.
Everything in this recipe is approximate.
1/2 box Orzo cooked according to package directions.
1/4 c olive oil
1/4 pkg frozen chopped spinach
1/4 red bell pepper, chopped
1 to 2 cloves garlic, minced
salt and freshly ground black pepper to taste
While Orzo is cooking, saute spinach, bell pepper, and garlic in olive oil. Drain Orzo and add spinach mixture. Serve hot.
Everything in this recipe is approximate.
RHUBARB FRUIT LEATHER—Lynne Snyder
This is very cheap to make and tastes delicious. When our neighbor, Cindy, was asked to live on their food storage for a month she made this and the kids loved it. They didn't know there was rhubarb in it.
4 cups chopped rhubarb
1 1/2 cups sugar
1/4 cup water
1 pkg. Kool Aid brand powdered soft drink mix
Bring rhubarb, sugar and water to a boil and simmer until rhubarb is soft. Cool slightly and blend well in a blender (or use an immersion blender). Add the Kool Aid and blend again. Pour into a cookie sheet that has been sprayed very well with a non-stick vegetable spray (or pour onto dehydrator fruit leather sheets and dry in dehydrator). Put cookie sheet into the oven at the very lowest temperature; crack the oven door open so the moisture can more readily escape. Leave in the oven until leather is dry. Peel leather off the cookie sheet, roll up, cut and store in airtight container.
Our favorite flavors are cherry and grape. The grape leather dries a curious green-purple color. Do not attempt this recipe if you are using a warped cookie sheet. You want to get the leather to a uniform thickness so it will dry evenly.
If you have some fresh fruit you can add it and if you have enough you can leave the Kool Aid out. Strawberries are a nice addition. You cannot tell there is rhubarb in this fruit leather. It is very tasty and cheap to make. Do NOT use lemonade Kool Aid. It makes fruit leather that is even too tart for me.
4 cups chopped rhubarb
1 1/2 cups sugar
1/4 cup water
1 pkg. Kool Aid brand powdered soft drink mix
Bring rhubarb, sugar and water to a boil and simmer until rhubarb is soft. Cool slightly and blend well in a blender (or use an immersion blender). Add the Kool Aid and blend again. Pour into a cookie sheet that has been sprayed very well with a non-stick vegetable spray (or pour onto dehydrator fruit leather sheets and dry in dehydrator). Put cookie sheet into the oven at the very lowest temperature; crack the oven door open so the moisture can more readily escape. Leave in the oven until leather is dry. Peel leather off the cookie sheet, roll up, cut and store in airtight container.
Our favorite flavors are cherry and grape. The grape leather dries a curious green-purple color. Do not attempt this recipe if you are using a warped cookie sheet. You want to get the leather to a uniform thickness so it will dry evenly.
If you have some fresh fruit you can add it and if you have enough you can leave the Kool Aid out. Strawberries are a nice addition. You cannot tell there is rhubarb in this fruit leather. It is very tasty and cheap to make. Do NOT use lemonade Kool Aid. It makes fruit leather that is even too tart for me.
FLAX SEED CRACKERS—made with fresh ingredients--Lynne Snyder
2 cups flax seeds
1 cup buckwheat, hulled
3 large carrots
1 red bell pepper
3 stalks celery, cut into 1-inch pieces
1 large piece cabbage
5 cloves garlic
1 medium red onion
3 large tomatoes
1 tsp. Real Salt®
¼ cup. chili powder
4-5 cups water
Put flax seeds and buckwheat in fine strainer and rinse well with water, put in large bowl. Puree tomatoes, salt, garlic and chili powder in the food processor and add to flax/buckwheat. Put remaining veggies in food processor and process until still a bit chunky. Add to rest of ingredients. Add water, the flax and buckwheat will absorb it gradually so you may need to add up to the full amount. Let sit for about ten hours—overnight is fine. Adjust water, if it’s too soupy add more flax and buckwheat and let it absorb for an hour or so.
Spread 4 cups mixture evenly on teflex sheet, score with a knife and dehydrate at 105 ° for at least 10-12 hours, maybe longer. Peel off teflex sheet and turn onto dehydrator tray. Continue dehydrating until completely dry.
1 cup buckwheat, hulled
3 large carrots
1 red bell pepper
3 stalks celery, cut into 1-inch pieces
1 large piece cabbage
5 cloves garlic
1 medium red onion
3 large tomatoes
1 tsp. Real Salt®
¼ cup. chili powder
4-5 cups water
Put flax seeds and buckwheat in fine strainer and rinse well with water, put in large bowl. Puree tomatoes, salt, garlic and chili powder in the food processor and add to flax/buckwheat. Put remaining veggies in food processor and process until still a bit chunky. Add to rest of ingredients. Add water, the flax and buckwheat will absorb it gradually so you may need to add up to the full amount. Let sit for about ten hours—overnight is fine. Adjust water, if it’s too soupy add more flax and buckwheat and let it absorb for an hour or so.
Spread 4 cups mixture evenly on teflex sheet, score with a knife and dehydrate at 105 ° for at least 10-12 hours, maybe longer. Peel off teflex sheet and turn onto dehydrator tray. Continue dehydrating until completely dry.
CAFE RIO SALAD DRESSING--Lynne Snyder
1 pkg. “add” buttermilk-style ranch salad dressing mix (makes 2 cups size pkg.)
1 cup buttermilk
1 cup mayo
2 tomatillos, peeled (optional)
½ bunch cilantro
1 clove garlic
juice of 1 lime
1 jalapeno, seeds removed—leave them in if you want it HOT.
Put mayo and dry ranch dressing mix in a bowl. Put other ingredients (except for cilantro) in a blender bowl and blend until tomatillos and jalapeno are blended. Add coarsely chopped cilantro and blend until it is in small pieces. Add blended mixture to mayo and ranch dressing and mix with wire wisk. Chill.
1 cup buttermilk
1 cup mayo
2 tomatillos, peeled (optional)
½ bunch cilantro
1 clove garlic
juice of 1 lime
1 jalapeno, seeds removed—leave them in if you want it HOT.
Put mayo and dry ranch dressing mix in a bowl. Put other ingredients (except for cilantro) in a blender bowl and blend until tomatillos and jalapeno are blended. Add coarsely chopped cilantro and blend until it is in small pieces. Add blended mixture to mayo and ranch dressing and mix with wire wisk. Chill.
APPLE PIE FILLING--Lynne Snyder
One conference weekend the kids and I made this pie filling while we had TV on in the kitchen and supposedly listened to conference. (Audio, video and text available here.) We had a huge pile of apple peelings when Trent, about 11 years old at the time, grabbed a handful, threw them in the air and yelled, "Happy New Year." We laughed and laughed, who cared about the mess?
4 cups sugar
1 cup corn starch
1 Tbs. cinnamon*
1 tsp. nutmeg*
1 tsp. salt
10 cups water
3 Tbs. lemon juice
*more if desired
Mix sugar, cornstarch, cinnamon, nutmeg, and salt well, add water and lemon juice. Cook until thickened. Fill quart jars half-full. Peel and slice Golden Delicious apples. Fill jar with apples to the top, pressing down to cover with syrup. Put on lids; process for 45 minutes. Makes 7 quarts.
We never actually made a pie with this although we canned a lot of apple pie filling. We heated it and served it as a side dish. Therefore, as I wanted the dish to be saucy, we used this amount of sauce for 6 quarts instead of 7.
4 cups sugar
1 cup corn starch
1 Tbs. cinnamon*
1 tsp. nutmeg*
1 tsp. salt
10 cups water
3 Tbs. lemon juice
*more if desired
Mix sugar, cornstarch, cinnamon, nutmeg, and salt well, add water and lemon juice. Cook until thickened. Fill quart jars half-full. Peel and slice Golden Delicious apples. Fill jar with apples to the top, pressing down to cover with syrup. Put on lids; process for 45 minutes. Makes 7 quarts.
We never actually made a pie with this although we canned a lot of apple pie filling. We heated it and served it as a side dish. Therefore, as I wanted the dish to be saucy, we used this amount of sauce for 6 quarts instead of 7.
PLUM RASPBERRY JAM--Lynne Snyder
Prepare jars and lids*
6 cups chopped plums (I use the food processor)
1 ¾ cup crushed raspberries
1 box pectin
8 cups sugar
¼ cup lemon juice if plums are really sweet.
Mix plums, raspberries, lemon juice (if using) and pectin. Bring to a boil that can’t be stirred down. Add sugar all at once. Stir well. Bring to a rolling boil again. Turn stove down to low. Skim off foam. Remove one jar at a time from the oven; fill jars to within 1/8 inch of top. Put on hot lids, screw rings on, and turn upside down on counter. Don't move jars until completely cool. Remove rings, put date on top and store in a cool, dark place.
* Bring lids to a boil, turn heat down and keep in hot water. Put pint jars in a 250° oven in a cookie sheet with water in the bottom. Let them heat while jam is being made. Remove one jar at a time, fill and seal.
6 cups chopped plums (I use the food processor)
1 ¾ cup crushed raspberries
1 box pectin
8 cups sugar
¼ cup lemon juice if plums are really sweet.
Mix plums, raspberries, lemon juice (if using) and pectin. Bring to a boil that can’t be stirred down. Add sugar all at once. Stir well. Bring to a rolling boil again. Turn stove down to low. Skim off foam. Remove one jar at a time from the oven; fill jars to within 1/8 inch of top. Put on hot lids, screw rings on, and turn upside down on counter. Don't move jars until completely cool. Remove rings, put date on top and store in a cool, dark place.
* Bring lids to a boil, turn heat down and keep in hot water. Put pint jars in a 250° oven in a cookie sheet with water in the bottom. Let them heat while jam is being made. Remove one jar at a time, fill and seal.
Note: In 2009 I used more raspberries and less plums as I got raspberries at a really good price. Very yummy.
ITALIAN ZUCCHINI PASTA--Trish Snyder
My brother, Dee, got this recipe from a family in Milan Italy when he was there on a mission for the LDS church.
4-5 green zucchini (cucumber sized)
olive oil
3 to 4 Roma tomatoes
1 pound bacon, cooked and chopped
2 beef bouillon cubes (I like Knorr brand)
garlic salt to taste
Put sliced zucchini in a frying pan. Add olive oil (like it's a salad dressing) and bouillon cubes. Cook over medium heat until it is soupy. Add diced tomatoes and simmer. Add bacon and serve over your choice of pasta. I like penne. Bentley likes egg noodles. Pass fresh grated parmesian cheese to put on top.
4-5 green zucchini (cucumber sized)
olive oil
3 to 4 Roma tomatoes
1 pound bacon, cooked and chopped
2 beef bouillon cubes (I like Knorr brand)
garlic salt to taste
Put sliced zucchini in a frying pan. Add olive oil (like it's a salad dressing) and bouillon cubes. Cook over medium heat until it is soupy. Add diced tomatoes and simmer. Add bacon and serve over your choice of pasta. I like penne. Bentley likes egg noodles. Pass fresh grated parmesian cheese to put on top.
SUMMER PASTA--Lynne Snyder
This is the very best pasta I have ever tasted. When I first made Summer Pasta we loved it so much we ate it eight times in one month.
4 cups chopped ripe tomatoes (I use Roma)
1 (16 oz.) can black olives, sliced in thirds
½ cup chopped fresh basil or 2 Tbs. dried
2 Tbs. olive oil
2 Tbs. (or more) balsamic vinegar
2 cloves garlic, minced or pressed
pepper to taste (use quite a lot of pepper)
salt (start with ½ tsp. and add if needed)
Angel hair pasta
Mix all sauce ingredients together. Boil Angel hair pasta 4 to 4½ minutes. Drain pasta, rinse with very hot water and drain again. Serve w/ room temp. sauce.
4 cups chopped ripe tomatoes (I use Roma)
1 (16 oz.) can black olives, sliced in thirds
½ cup chopped fresh basil or 2 Tbs. dried
2 Tbs. olive oil
2 Tbs. (or more) balsamic vinegar
2 cloves garlic, minced or pressed
pepper to taste (use quite a lot of pepper)
salt (start with ½ tsp. and add if needed)
Angel hair pasta
Mix all sauce ingredients together. Boil Angel hair pasta 4 to 4½ minutes. Drain pasta, rinse with very hot water and drain again. Serve w/ room temp. sauce.
ANYTHING CREAM PIE (BANANA, COCONUT, VANILLA, ETC.)--Trish Snyder
We went to Smithfield to Tricia and Bentley's house for Thanksgiving this year. She made a vanilla and banana cream pie. They were fabulous! They make a good pudding too if you don't have a pie shell. Mmm. I want some now.
3/4 cup white sugar
1/3 cup plus 1 Tbs. flour
2 cups milk
3 large egg yolks
1/4 cup butter
1 tsp. vanilla (I use much more)
1/8 tsp. salt
2 bananas or 1 cup coconut or whatever you want to add
1 pre-baked pie shell or graham cracker crust
Combine sugar, flour and salt in a pan. Stir in milk, bring to a boil over medium heat, stirring constantly. Put egg yolks in a small bowl and mix well with a fork. Add some of the hot sugar/milk mixture into the eggs, then mix the eggs into the hot sugar/milk mixture in the pan. Stir well. Stir in the butter and vanilla. Pour into a pie shell or add bananas or coconut and pour into pie shell. Chill.
3/4 cup white sugar
1/3 cup plus 1 Tbs. flour
2 cups milk
3 large egg yolks
1/4 cup butter
1 tsp. vanilla (I use much more)
1/8 tsp. salt
2 bananas or 1 cup coconut or whatever you want to add
1 pre-baked pie shell or graham cracker crust
Combine sugar, flour and salt in a pan. Stir in milk, bring to a boil over medium heat, stirring constantly. Put egg yolks in a small bowl and mix well with a fork. Add some of the hot sugar/milk mixture into the eggs, then mix the eggs into the hot sugar/milk mixture in the pan. Stir well. Stir in the butter and vanilla. Pour into a pie shell or add bananas or coconut and pour into pie shell. Chill.
CAULIFLOWER CASSEROLE--Trish Snyder
My grandmother served this casserole for holiday dinners when I was little. She died when I was about ten. My brother Steven resurrected the recipe when I was in my teens and I decided I loved it. Its been a Thanksgiving tradition ever since.
1 head cauliflower,* broken into bite sized pieces
2-3 cans cream of mushroom soup (2 for a normal size head of cauliflower, 3 for a gigantic one)
1 pound of bacon, cooked crisp and chopped *
16 oz. package of shredded cheddar cheese *
Boil cauliflower pieces about five minutes,* until just soft. Drain. Mix soup, bacon, drained cauliflower, and cheese. Pour into a casserole dish and bake in a 325 degree oven. Check after 20 minutes, if not bubbling in the center let cook for fifteen minutes longer.
*Christmas, 2007--Modifications I made:
I used 1 1/2 heads cauliflower. I used less bacon--precooked, crumbled bacon--probably about 1/2 cup. I also forgot to buy cheese but had some Velveeta--I know, processed cheese food (don't shudder. We use it to make the cheese/salsa sauce for dipping corn chips, which is rather tasty). I used about 1/3, maybe a little more, of a 2 pound box of Velveeta, cut into chunks. I heated this with a large (called a family size) can of cream of mushrooms soup and then poured it over 1 1/2 heads of cauliflower that I had boiled for 3 minutes. I put this into a 9x13 pan, sprayed with a vegetable spray. Topped it with a good layer of the canned french fried onion rings and heated in the oven. People said they liked it a lot better than the green bean casserole so many people make for the holidays.
1 head cauliflower,* broken into bite sized pieces
2-3 cans cream of mushroom soup (2 for a normal size head of cauliflower, 3 for a gigantic one)
1 pound of bacon, cooked crisp and chopped *
16 oz. package of shredded cheddar cheese *
Boil cauliflower pieces about five minutes,* until just soft. Drain. Mix soup, bacon, drained cauliflower, and cheese. Pour into a casserole dish and bake in a 325 degree oven. Check after 20 minutes, if not bubbling in the center let cook for fifteen minutes longer.
*Christmas, 2007--Modifications I made:
I used 1 1/2 heads cauliflower. I used less bacon--precooked, crumbled bacon--probably about 1/2 cup. I also forgot to buy cheese but had some Velveeta--I know, processed cheese food (don't shudder. We use it to make the cheese/salsa sauce for dipping corn chips, which is rather tasty). I used about 1/3, maybe a little more, of a 2 pound box of Velveeta, cut into chunks. I heated this with a large (called a family size) can of cream of mushrooms soup and then poured it over 1 1/2 heads of cauliflower that I had boiled for 3 minutes. I put this into a 9x13 pan, sprayed with a vegetable spray. Topped it with a good layer of the canned french fried onion rings and heated in the oven. People said they liked it a lot better than the green bean casserole so many people make for the holidays.
CRANBERRY SAUCE--Lynne Snyder
This recipe came from Lila Burke who lived in our ward years ago. She said, "The cranberry people have changed the packages of cranberries from one pound to twelve ounces, a 'more convenient size,' but what it really means is that they will only sell the more convenient size next year and will charge the price as the pound package." And she was right. That's exactly what they did.
1 (12 oz.) pkg. cranberries
2 cups sugar
1/2 to 2 oranges, juiced
Chop cranberries in a food processor. Leave a but chunky. Mix cranberries, sugar and orange juice. Let stand, stirring every couple of hours until the sugar has dissolved. Refrigerate. Will keep a very long time in the fridge or it can be frozen.
1 (12 oz.) pkg. cranberries
2 cups sugar
1/2 to 2 oranges, juiced
Chop cranberries in a food processor. Leave a but chunky. Mix cranberries, sugar and orange juice. Let stand, stirring every couple of hours until the sugar has dissolved. Refrigerate. Will keep a very long time in the fridge or it can be frozen.
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